Poblano Turkey Burger

These Poblano Turkey Burgers, aka the BEST turkey burgers ever, are utterly delicious even before you add an avalanche of toppings. Juicy, tender, and loaded with flavour they will satisfy all of your burger cravings.

The smell of a sweet-smoky burger sizzling away on a hot grill is undeniably alluring and something we look forward to making on repeat all summer. But there is no law that says the patty should be made with beef, or any meat for that matter. These turkey burgers, filled with charred poblano peppers and spring onions, dijon mustard, mayo, and a few spices, are every bit as juicy and flavourful as an all-beef patty, if not more.

Turkey meat is relatively lean, so turkey burgers get a bad rap for being dry and flavourless. I tested and retested so many versions of these burgers until I could give you the most flavourful, easy-to-grill, fail-proof, big and juicy turkey burgers. If you’ve ever been left unsatisfied by a turkey burger, you simply must give these a try. You’re going to love them.

If you want more turkey burgers in your life, try these zucchini turkey burgers—perfect for when you have a surplus of zucchini during summer.

Helpful Notes For The Ingredients You’ll Need

Aside from the poblano peppers, the ingredients for these poblano turkey burgers are very straightforward. As for the toppings, I provide lots of ideas in a section below.*Note: Full ingredient list and measurements for the poblano turkey burgers are provided in the Recipe Card below.

• Ground turkey – You can also use chicken, pork, or beef if you prefer.
• Poblano peppers – Poblano peppers are available at most well-stocked grocery stores. When roasted, they add loads of smoky flavour, moisture, and a hint of spice to these turkey burgers. If you can’t find them, you could use a combination of 1 jalapeño and 1 sweet red pepper. This will provide the same moisture but do note the flavour profile will be quite different. See more on Poblano Peppers and how to roast them below.
• Spring onions or scallions – I typically use scallions but the spring onions were gorgeous at the market so I used those instead. Either will work just fine. Rather than just adding fresh spring onions, I decided to char them a little along with the poblano peppers. The texture of the cooked, softened spring onions works nicely in the burger mixture but you can add them raw if you prefer.
• Spices and seasonings – I have tested these poblano turkey burgers with a variety of spices and seasonings. This is my favourite combo; Cumin, garlic powder, onion powder, salt and pepper. Simple but loads of flavour.
• Dijon mustard – Provides some assertive flavour to ensure these burgers are not bland.
• Mayo – This is Kenji J Lopez’s secret ingredient for adding moisture and color to grilled meat. It works like a charm. Here, we are adding some mayo to the burger mixture, and also brushing the burgers with mayo before they get grilled. Fear not, we are only using two tablespoons total and the burgers will not taste like mayo at all. If you are avoiding dairy, or strongly dislike mayo, you can try a dairy-free mayo though I haven’t tested it with these turkey burgers. *Note you will only be brushing the burgers with mayo if you are grilling them—skip this step if pan searing.
• Optional Creamy Avocado Sauce, for serving: This is the sauce you see in the photos, it’s delicious with these poblano turkey burgers. Mix juice of 1/2 a lime, 2 tablespoons chopped cilantro, 2 tablespoons mayo (or sour cream or vegenaise), and 1 grated garlic clove with one smashed avocado. When I can’t find ripe avocados, I serve these poblano burgers with this delicious burger sauce.

What Are Poblano Peppers?

Poblano peppers are a very underused pepper which is a shame because they are delicious. They originated from Puebla, Mexico and are quite large compared to other peppers. With just a hint of heat and sweetness that mellows when cooked, the poblano pepper is great to incorporate into a variety of dishes.

These turkey burgers owe their delicious flavour and juiciness to the generous amount of roasted poblano peppers that is added to the mixture. Though it takes a bit of time to prepare them for this dish—they must be roasted then peeled, seeded and deveined—their smoky-rich and earthy flavour not only adds an extra layer of taste, but makes these burgers extra moist and so special. The extra bit of work to roast them is so worth it.

How To Roast Poblano Peppers

Though poblanos can be eaten raw, they are best when roasted and have had their skins removed. A grill makes roasting the poblanos quite easy and hands-off but you can also use the flames of a gas stove, the broiler, or even a dry skillet. Whichever method you use, make sure you allow the skin to fully blacken. Otherwise the skin will not peel off. Here’s what to do:

• Grill: Preheat grill to the highest heat. Place poblano peppers directly on the grates over the hottest part of the grill. Using tongs, turn them every 2-3minutes until the skin bubbles and blackens. Immediately place the hot peppers in a deep bowl and cover with plastic wrap or with a plate that fits snuggly on top. Allow to steam for 10-15 minutes. Once cool enough to handle, remove skin with your hands. Alternatively, use a paper  towel or small cloth to make it less messy.
• Gas burner: Place the pepper right on the flame of your gas stove. Use tongs to turn and flip often until pepper is fully blackened. If the pepper catches a bit on fire just blow it out and lower the flame. Allow to steam for 10-15 minutes. Once cool enough to handle, remove skin with your hands. Alternatively, use a paper towel or small cloth to make it less messy.
• Broiler: Place poblano peppers on a foil lined baking sheet. Set a rack directly under the broiler and broil the peppers for about 8-10 minutes, flipping once, until skins is blistered and blackened. Allow to steam for 10-15 minutes. Once cool enough to handle, remove skin with your hands. Alternatively, use a paper towel or small cloth to make it less messy.
• Dry skillet: With this method you will need a cast iron skillet. Heat skillet over high heat and place peppers directly on on the hot, dry skillet. Leave the peppers undisturbed until they start to char, then flip to another side. Keep turning and flipping until most of the pepper is blistered and charred black. Allow to steam for 10-15 minutes. Once cool enough to handle, remove skin with your hands. Alternatively, use a paper towel or small cloth to make it less messy.

How To Make Poblano Turkey Burgers

This recipe is for grilled burgers but I also include instructions to make them in a skillet on the stovetop. Just about every chef will tell you that burgers are best when cooked on a flat surface like a griddle pan or a cast iron skillet. I agree. As fat renders from the meat, the burger absorbs the juices and gets crispy on the outside while remaining moist on the inside. BUT, it’s messy. And sometimes you’re just craving that smokiness from a grill or coal fire. Whichever method you choose, these burgers will be fantastic.

• Roast the poblano peppers. Using one of the methods listed above, roast the poblano peppers until nicely charred all over. After allowing to steam, peel, remove the stem and seed the peppers, then finely chop and set aside.

• Mix the burger ingredients: Add all of the turkey burger ingredients to a large bowl. Using your hands, gently mix everything until combined. Don’t over-mix. If the mixture is very sticky, lightly wet your hands to form the patties. Divide the mixture into 6 patties that are about 1-inch thick and place on a parchment lined baking sheet.
• Chill, if necessary: Heat is the enemy of the uncooked burger mixture. If your kitchen is really hot, or the burgers seem very soft, chill them for 20 to 30 minutes. If you are pan searing the burgers, as opposed to grilling, you likely don’t need to chill them.
• Brush with mayo: This is optional but keeps the burgers juicy and adds colour. Use a pastry brush to coat a thin layer of mayo on the top of each burger. Skip this step if pan searing.
• Grill the burgers: Preheat a grill to medium high. When grill is ready, generously oil the grates. Place the burgers on the hot grill, mayo side down and brush a bit more mayo on the top. Cook for 6-7 minutes, covered, or until they release easily. Flip and cook an additional 5-6 minutes. Lower the heat if at any time the burgers seem to be browning too quickly. If using cheese, lay the slices on the each burger during the last few minutes of cooking.
• Grill the buns. A few minutes before the burgers are done, toast the buns on a cooler side of the grill.
• To pan sear: Heat 1-2 tablespoons of oil over medium-high heat in a large skillet (preferably cast iron). Once oil is shimmering, but not smoking, add the turkey burgers and cook them undisturbed on one side for 5-6 minutes or until they easily release without sticking. Work in batches if necessary. Flip the burgers and cook for another 5-6 minutes. Again, don’t move them around or they will not get nice and golden.
• Note: Peeling the peppers under cold running water is a lot easier and less messy but you will lose some of the smoky flavor this way.

Suggestions For Turkey Burger Toppings

Any and all of the usual suspects will work for these grilled turkey burgers but here’s a few of our favourites:

• Chipotle mayo – This Vegenaise one is delicious.
• Cheese – Use your favourite but a cheese with meltability is best, of course.
• Tomato slices
• Lettuce leaves – I prefer Boston lettuce for my burgers.
• Red onion slices – (A must for me).
• Caramelized, grilled onions, or pickled onions  – a bit more work but so good.
• Avocado slices
• Creamy avocado sauce – Instructions included in recipe card.

Frequently Asked Questions

Make Ahead And Storage Tips

These poblano turkey burgers are excellent for meal prep. They freeze well and are easy to reheat. 

• To make ahead: Place shaped patties on a parchment lined baking sheet and cover lightly with plastic wrap. Refrigerate for up to 1 day (you can maybe get away with 2 days if your ground turkey is really fresh).

• To store leftovers in refrigerator: Leftover cooked burgers will keep well in the fridge for up to 4 days stored in an airtight container. 
• To reheat: I like to reheat the patties in a skillet over medium heat. Flip them a few times, until warmed through. 
• To freeze: My favorite thing about these burgers is that you can prepare a large batch for quick future meals. Place raw patties in a single layer on a baking sheet lined with parchment paper. Freeze for 1-2 hours or until quite firm. Place a piece of parchment paper between each patty and transfer to a freezer safe bag or container, for up to 3 months. Cook from frozen, adding a few more minutes of cooking time, or thaw slightly in the refrigerator before cooking.

Serving Suggestions

Fries or chips are of course great sides for these poblano turkey burgers. But for something a little healthier and more refreshing, try with:

• Cowvoy caviar
• Watermelon Feta Salad
• 5 Bean Salad
• Mexican Street Corn Salad
• Italian salad
• Potato Wedges
• The Best Guacamole

More Ground Turkey Recipes To Try

• Turkey Picadillo
• Turkey Stuffed Peppers
• Grilled Turkey Kofta
• Turkey Taco Salad
• Harissa Turkey Chili

I originally published this recipe July 2022. It has been updated to include new photos and information for your benefit.